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(Yahoo)   Apparently the makers of the best spice ever can't keep up with demand   (finance.yahoo.com) divider line
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1390 clicks; posted to Food » on 19 Apr 2021 at 6:50 PM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-04-19 6:58:44 PM  
Unexpected production difficulties.
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2021-04-19 6:59:51 PM  
They'll have to keep the hordes at bay somehow...
 
2021-04-19 7:02:23 PM  
i1.wp.comView Full Size
 
2021-04-19 7:15:35 PM  
Old Bay, Old Spice - it's all the same thing, man.
 
2021-04-19 7:15:37 PM  
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2021-04-19 7:33:06 PM  
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2021-04-19 7:35:50 PM  
To me it taste like seasoned salt and black pepper
 
2021-04-19 7:36:29 PM  
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2021-04-19 7:39:25 PM  
I'll panic when we run low on:
1. Montreal Steak
2. Cavender's Greek
3. Tony's Creole
 
2021-04-19 8:02:58 PM  
#Penzeys4lyfe - for their ideology and also their online hilarity.

old bay isn't particularly my jam (plus I prefer buying spice mixes that don't contain salt - in which case #Frontier4lyfe) - but they do make their own version.
 
2021-04-19 8:05:56 PM  
Sumac laughs at modern upstart fakers.
 
2021-04-19 8:56:37 PM  
Fark user imageView Full Size
 
2021-04-19 9:09:04 PM  
I love Old Bay. There also is a hot sauce they make that is awesome too.
 
2021-04-19 10:12:31 PM  
Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.
 
2021-04-19 11:11:06 PM  
I love Old Bay.  It's great for all kinds of food, from deviled eggs to soups to potatoes.
 
2021-04-19 11:25:00 PM  

Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.


Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.
 
2021-04-19 11:25:14 PM  

taintbaggins: [Fark user image 425x425]


My daughter hordes that stuff. Every time I use it to make cheap beer taste better.
 
2021-04-19 11:37:06 PM  
This was not about Popeyes Cajun Sparkle. Thank god.
 
2021-04-19 11:43:19 PM  

ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.


Deficiency*

/derp
 
2021-04-20 12:04:28 AM  

ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.


You don't use iodized salt for canning and pickling, it causes discoloration. Pickling salt or sea salt for brining and pickling.
 
2021-04-20 12:08:04 AM  

LittleSmitty: ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.

You don't use iodized salt for canning and pickling, it causes discoloration. Pickling salt or sea salt for brining and pickling.


I didn't mention canning; I was referring more to a quick pickle application. Even in that instance I would rather use some kosher salt.

Iodized salt is garbage.
 
2021-04-20 12:16:19 AM  

LittleSmitty: ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.

You don't use iodized salt for canning and pickling, it causes discoloration. Pickling salt or sea salt for brining and pickling.


Or any kosher salt basically. Depending on the application finer of coarser crystals may be desired.
 
2021-04-20 12:51:11 AM  

Do you even grift bro: Or any kosher salt basically. Depending on the application finer of coarser crystals may be desired.


I discovered super-fine salt (AKA popcorn salt) a couple of years ago. You have to be careful, because its flat crystal is almost all surface area - it's A LOT saltier than normal stuff.

With a low sodium diet, I can use it in pinches where regular or coarse salt would be in teaspoons.
 
2021-04-20 4:03:12 AM  

NINEv2: I'll panic when we run low on:
• №1. Montreal Steak
• №2. Cavender's Greek
• №3. Tony's Creole

McCormick makes №1 on your list. Have you tried the Hot & Spicy version? Or the Hamburger seasoning? Or the Reduced Sodium Grilled Chicken version?

For Tony Chachere's, I like the More Spice or Bold Spice version. Same spice blend but less salt as a filler.
 
2021-04-20 7:02:37 AM  
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2021-04-20 7:24:29 AM  
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2021-04-20 7:38:05 AM  

ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.


So I have to ask. What's the difference?

I've tried to tell them all apart and I can't.  Except in very specific situations where the salt texture matters to me.
 
2021-04-20 7:43:34 AM  
Frankenmuth Chicken Spice...It's...Idk what but it makes everything taste good.
 
151 [TotalFark] [OhFark]
2021-04-20 7:56:09 AM  

NINEv2: I'll panic when we run low on:
1. Montreal Steak


I've seen you mention montreal a few times in the past. Maybe check this stuff out just for fun:

https://porkmafia.us/product/pork-maf​i​a-steak-burger-seasoning/

It's similar to montreal, but... Better, if that's even possible. We use it at work on our tenderloin tips, and it is awesome.

Their nashville hot is pretty damn good too
 
2021-04-20 8:00:40 AM  

I May Be Crazy But...: ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.

So I have to ask. What's the difference?

I've tried to tell them all apart and I can't.  Except in very specific situations where the salt texture matters to me.


I hadn't known what LittleSmitty said about table salt discoloring pickled goods, interesting. but I've never used the stuff simply because I can taste the farking iodine, and I don't like it. lucky for me I eat a lot of seafood and dairy, so I'm ?probably fine?

agree with what you said about texture, I know that e.g. Morton's kosher and Diamond kosher are different (to the point that sometimes you even have to measure them differently, for certain applications.)

for our dinner table, we have a disposable grinder of pink Himalayan salt. not because we're fancy, but because I paid $1 for it at dollar tree lol. also a ceramic grinder of kosher salt, from before I'd bought that pink stuff.
 
2021-04-20 8:34:10 AM  
Baltimore-like typing detected.

kdawg7736: I love Old Bay. There also is a hot sauce they make that is awesome too.


I can't say I "love" Old Bay, but it definitely has its place; crab.  Not sure why it works with crab so well, but there you have it.

The Old Bay hot sauce, however... very not bad.  Makes for pretty good chicken wings, if you want a little variety.
 
2021-04-20 8:34:55 AM  

tintar: I May Be Crazy But...: ToughActinProlactin: Ragin' Asian: Paprika, garlic, and Morton's table salt. Just a touch, and I mean a touch, of marmite if you're feeling frisky.

Morton's is useful for brining/pickling and preventing iodine efficiency.

I cannot think of any other application I have used it for since I was 12.

So I have to ask. What's the difference?

I've tried to tell them all apart and I can't.  Except in very specific situations where the salt texture matters to me.

I hadn't known what LittleSmitty said about table salt discoloring pickled goods, interesting. but I've never used the stuff simply because I can taste the farking iodine, and I don't like it. lucky for me I eat a lot of seafood and dairy, so I'm ?probably fine?

agree with what you said about texture, I know that e.g. Morton's kosher and Diamond kosher are different (to the point that sometimes you even have to measure them differently, for certain applications.)

for our dinner table, we have a disposable grinder of pink Himalayan salt. not because we're fancy, but because I paid $1 for it at dollar tree lol. also a ceramic grinder of kosher salt, from before I'd bought that pink stuff.


It sounds crazy but I can tell the difference between food seasoned with iodized vs. not iodized salt.
 
2021-04-20 8:40:01 AM  
Steaks, roasts, pork chops, ribs, etc... , get on Amazon.

Fark user imageView Full Size
 
2021-04-20 8:43:28 AM  
I don't know about y'all but I use Cajun seasonings for everything
 
2021-04-20 8:55:30 AM  
Honestly, I like this stuff.  Favored by a majority of crab houses in the Baltimore region.  (according to the Baltimore Sun when they queried 30 different places for their story)

Fark user imageView Full Size


Fark user imageView Full Size
https://www.baltimoresun.com/food-dr​in​k/bs-fo-old-bay-jo-crabs-20190424-stor​y.html
 
2021-04-20 9:46:50 AM  

phedex: It sounds crazy but I can tell the difference between food seasoned with iodized vs. not iodized salt.


I believe you, not so sure I could. at a restaurant, simple things such as a piece of beef/chicken/pork/lamb/fish or a side of buttered vegetals? yeah probably. but likely not in more complex dishes. and processed/snack foods? unlikely. in any of my own cooking, certainly - but there may be a confirmation-bias aspect or similar, lol.

now I'm curious what restaurants (and e.g. potato chip companies) commonly use (I'd imagine whatever's cheapest-by-volume?)

BunkyBrewman: Honestly, I like this stuff.  Favored by a majority of crab houses in the Baltimore region.  (according to the Baltimore Sun when they queried 30 different places for their story)

[Fark user image 223x500]

[Fark user image 800x450]https://www.baltimoresun.com/f​ood-drink/bs-fo-old-bay-jo-crabs-20190​424-story.html


hmm, so the "popularity" of Old Bay - simply because ginormous marketing company with ginormous/national sales area?

the only time I really recall seeing alternate crab seasonings was living in Cape Cod and in coastal CT, so that chart for Maryland makes a lot of sense.
 
2021-04-20 10:02:28 AM  

Zybar Fooman's Three-Headed Child: Sumac laughs at modern upstart fakers.


Sumac is definitely a staple of our spice drawer.  But sumac in a za'atar blend?  Now we're talking.
 
2021-04-20 10:31:28 AM  
pbs.twimg.comView Full Size

This is taking Old Bay seasoning addiction to an extreme.
 
2021-04-20 10:47:25 AM  

eyeq360: [pbs.twimg.com image 850x1133]
This is taking Old Bay seasoning addiction to an extreme.


Fark user imageView Full Size
 
2021-04-20 10:55:13 AM  

BunkyBrewman: https://www.baltimoresun.com/food-dri​n​k/bs-fo-old-bay-jo-crabs-20190424-stor​y.html


also, interesting that one of the restaurateurs said, "Old Bay is made for crab cakes and for steaming shrimp, not for crabs"
 
2021-04-20 11:02:37 AM  

COMALite J: NINEv2: I'll panic when we run low on:
• №1. Montreal Steak
• №2. Cavender's Greek
• №3. Tony's Creole
McCormick makes №1 on your list. Have you tried the Hot & Spicy version? Or the Hamburger seasoning? Or the Reduced Sodium Grilled Chicken version?

For Tony Chachere's, I like the More Spice or Bold Spice version. Same spice blend but less salt as a filler.


Yup! Spicy Montreal get sprinkled on my grilled scrimps after a light olive oil brushing. Gotta be careful not to overdo it though.
 
2021-04-20 11:09:03 AM  

151: NINEv2: I'll panic when we run low on:
1. Montreal Steak

I've seen you mention montreal a few times in the past. Maybe check this stuff out just for fun:

https://porkmafia.us/product/pork-mafi​a-steak-burger-seasoning/

It's similar to montreal, but... Better, if that's even possible. We use it at work on our tenderloin tips, and it is awesome.

Their nashville hot is pretty damn good too


I might just do that, thanks. There's some kind of synergistic flavor that is produced when I combine Montreal, Worcestershire, beef and flame. Like I said in a previous thread, the only recipe of mine I haven't modified in 20 years is that one for the grilled chuck roast.

/goddammit, I had a question for a pro earlier and now I'm drawing a total blank
 
2021-04-20 11:21:32 AM  
Meh. I prefer Lawry's.
 
2021-04-20 11:44:10 AM  

BunkyBrewman: Honestly, I like this stuff.  Favored by a majority of crab houses in the Baltimore region.  (according to the Baltimore Sun when they queried 30 different places for their story)

[Fark user image 223x500]

[Fark user image 800x450]https://www.baltimoresun.com/f​ood-drink/bs-fo-old-bay-jo-crabs-20190​424-story.html


Eh, anyone that can JO a crab is ok in my book
 
2021-04-20 12:02:49 PM  
Since all the shrimp/crab/crawfish spice mixes have too much of something and not enough of others, I like to use several different brands. For a typical crawfish boil I will use Slap Yo Mama powder, Zattarans Pro power, Louisiana Brand liquid, and an Old Bay sieve packet, plus straight cayenne pepper ground, and lemons that have been halved and squeezed.

/this is for crawfish cooked at 20-35 pounds per go.
//the onions and garlic and jalapeños also added to the boil for eating also give up some goodness for the whole pot
///it is all about the soak!
 
2021-04-20 1:55:20 PM  

BunkyBrewman: Honestly, I like this stuff.  Favored by a majority of crab houses in the Baltimore region.  (according to the Baltimore Sun when they queried 30 different places for their story)

[Fark user image 223x500]

[Fark user image 800x450]https://www.baltimoresun.com/f​ood-drink/bs-fo-old-bay-jo-crabs-20190​424-story.html


You beat me to it, most crab houses don't steam in Old Bay, they use JO's.

J.O. Spice Company (Official Site) | Maryland Steamed Crab Spices Manufacturer, distributor, wholesale and retail sales of JO Spices, steamed crab seasonings, soups, batters, breadings and accessories. Nationwide shipping and local delivery available.
 
2021-04-20 3:57:20 PM  

NINEv2: COMALite J: NINEv2: I'll panic when we run low on:
• №1. Montreal Steak
• №2. Cavender's Greek
• №3. Tony's Creole
McCormick makes №1 on your list. Have you tried the Hot & Spicy version? Or the Hamburger seasoning? Or the Reduced Sodium Grilled Chicken version?

For Tony Chachere's, I like the More Spice or Bold Spice version. Same spice blend but less salt as a filler.

Yup! Spicy Montreal get sprinkled on my grilled scrimps after a light olive oil brushing. Gotta be careful not to overdo it though.

I would never have thought of that. I've only used it on steaks and the occasional burgers. Sometimes going off label works.
 
2021-04-20 4:23:16 PM  

mjones73: BunkyBrewman: Honestly, I like this stuff.  Favored by a majority of crab houses in the Baltimore region.  (according to the Baltimore Sun when they queried 30 different places for their story)

[Fark user image 223x500]

[Fark user image 800x450]https://www.baltimoresun.com/f​ood-drink/bs-fo-old-bay-jo-crabs-20190​424-story.html

You beat me to it, most crab houses don't steam in Old Bay, they use JO's.

J.O. Spice Company (Official Site) | Maryland Steamed Crab Spices Manufacturer, distributor, wholesale and retail sales of JO Spices, steamed crab seasonings, soups, batters, breadings and accessories. Nationwide shipping and local delivery available.


images.gawker.comView Full Size
 
2021-04-20 6:30:24 PM  

mjones73: BunkyBrewman: Honestly, I like this stuff.  Favored by a majority of crab houses in the Baltimore region.  (according to the Baltimore Sun when they queried 30 different places for their story)

[Fark user image 223x500]

[Fark user image 800x450]https://www.baltimoresun.com/f​ood-drink/bs-fo-old-bay-jo-crabs-20190​424-story.html

You beat me to it, most crab houses don't steam in Old Bay, they use JO's.

J.O. Spice Company (Official Site) | Maryland Steamed Crab Spices Manufacturer, distributor, wholesale and retail sales of JO Spices, steamed crab seasonings, soups, batters, breadings and accessories. Nationwide shipping and local delivery available.


I have to make it down your way soon. (not that it's really far at all)  Since I don't have a need to go to Nitro fireworks anymore since PA made them legal, it might be time for another trip down to Woody's soon.
 
2021-04-20 6:45:28 PM  

McGrits: Since all the shrimp/crab/crawfish spice mixes have too much of something and not enough of others, I like to use several different brands. For a typical crawfish boil I will use Slap Yo Mama powder, Zattarans Pro power, Louisiana Brand liquid, and an Old Bay sieve packet, plus straight cayenne pepper ground, and lemons that have been halved and squeezed.

/this is for crawfish cooked at 20-35 pounds per go.
//the onions and garlic and jalapeños also added to the boil for eating also give up some goodness for the whole pot
///it is all about the soak!


another neat tidbit from BunkyBrewman's article: one of the other restaurateurs did in fact state that they use Old Bay as part of their seasoning mix. so they, like you (and every other sane person) - gotta always BAM! it up a notch.

Fark user imageView Full Size


/bam!
 
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